Baby kale covered up right now so I’m trying something new. A soup more in line with fall, but it tasted great with a grilled cheese this spring.
This was adapted from one of Rachel Ray’s recipes.
Sausage Lentil and Kale Soup
1/2 pound breakfast sausage
3 cloves garlic, finely chopped
1 bay leaf
1 stem fresh rosemary
1 carrot, finely chopped
5 spring onions sliced, tops included
1 potato, peeled and cut into small dice
3 tablespoons tomato ketchup
1 bunch baby spring kale
6 cups water
3 teaspoons powdered chicken bouillon
1 1/4 cups dry lentils , cleaned and rinsed well
Garlic salt to taste
Simply brown and drain grease from your breakfast sausage. Add all other ingredients and bring to a boil. Reduce heat and simmer about one hour. Remove bay leaf and rosemary stem before serving.